Recipes for Speckled Trout

Speckled trout are a much sought after saltwater sport fish during winter in the south. Many speckled trout remain inshore and available to fishermen on all but the coldest days.

Trout are among the tastiest of saltwater fish.

Cheesy Speckled Trout

2 lbs speckled trout fillets
1 cup milk
I cup dry bread crumbs
1⁄4 cup butter or margarine
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1⁄2 tablespoon salt
shredded cheddar cheese

Preheat oven to 500 degrees. Add oregano, garlic powder and salt to crumbs and mix well. Dip fillets in milk and roll in crumb mixture. Place in a well-greased pan, pad butter on top of each fillet. Bake for 10 minutes or until fish flakes easily with a fork. Top fillets with shredded cheese (enough to cover each fillet) 1 minute before the fish is done so it melts over fillets. Serves 4-5.

Kid's Favorite Sea Trout

3 speckled trout fillets
1 cup flour
1 cup cornmeal
dash each black pepper, Cayenne pepper, garlic powder, and salt
milk
olive oil

Heat olive oil in skillet on medium heat. Combine flour, cornmeal, and spices in a shallow dish and mix. Dip fillets in milk and then dredge through flour mixture coating fish thoroughly and evenly. Fry fillets in hot olive oil for 4 minutes, turn and fry 3 minutes or until fish is done. Drain on paper towels and serve. Serves 3.

Tasty Baked Speckled Trout

6 speckled trout fillets
2 cloves garlic, mashed
1 1/2 tablespoons Worcestershire sauce
1/2 cup Italian bread crumbs
1/3 cup white wine
6 slices lemon
1 stick butter
salt & pepper to taste

Lightly season fish fillets with salt and pepper. Melt butter in baking dish . Add crushed garlic and Worcestershire sauce to the butter. Dip fillets into butter mixture and lay flat in baking pan. Bake in a 40O degree oven for about 20 minutes. Remove from oven and sprinkle bread crumbs over fish. Garnish with lemon slices and add wine to pan. Turn oven to broiler heat; place fish back into oven. Broil until surface is brown and crispy. Serve with hot garlic bread. Serves 2-3.

Pan Fried Speckled Trout

1 lb speckled trout fillets
1 egg, beaten
2/3 cup dry bread crumbs, fine
1/2 teaspoon salt
dash black pepper
veggie oil

Rinse fillets and pat dry with paper towels. In a mixing bowl combine egg and 2 tablespoons water. In another mixing bowl stir together bread crumbs, salt, and pepper. Dip fish into egg mixture; coat fish with bread crumbs mixture.

In large skillet heat oil. Add half of the fish in a single layer, frying on 1 side until golden. Turn carefully fry until second side is golden and fish flakes easily when tested with a folk. Drain on paper towels and keep warm while frying remaining fish. Serve with hushpuppies, French fires, slaw, and sweat tea.

Sea Trout Au Gratin

1 ½ lbs fillets
2 tablespoons onions, chopped
2 tablespoons celery, chopped
2 tablespoons lemon juice
2 tablespoons butter
1 cup milk
½ cup grated cheddar cheese
flour
salt and pepper
Parmesan cheese

Preheat oven to 450 degrees. Put the fillets in a baking pan and top with onions, celery, and salt and pepper to taste. Add lemon juice and 2 tablespoons water to pan. Bake for 10 minutes. Meanwhile, in a separate pan melt butter and stir in flour. Gradually stir in milk and cook until it thickens. Add cheese and heat until melted. Pour sauce over fish and bake fillets for 8 to 10 more minutes. Sprinkle with Parmesan cheese and serve. Serves 4.

For many more fish and seafood recipes see my blog A Dash Of Salty